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Montenegrin cuisine
Blooming highland of Montenegro bring first-class meat and delicious dairy products. The gardens are full of fruit. The sea gives fish and other seafood. The of Montenegro is as rich as its nature. The national cuisine is intertwined with the cooking traditions of different peoples – Balkan and Western European. Meat, cheese, olive oil, vegetables are the basis of most Montenegrin dishes. The country has almost no industrial production. The Adriatic Sea is considered the cleanest in Europe. The fertile soils do not need chemical fertilizers. That is why local products soaked in the sun and sea are not just very tasty, but also healthy.
The national cuisine of Montenegro is dominated by meat dishes. The visiting card of the country is considered pršut, the Balkan analog of jamon. Pork or beef ham is rubbed with sea salt, then cured on coals and dried in the open air. The longer the aging – up to 12 months – the more valuable the final product. The ready pršut is sliced and served with olives, cheese, and red wine or added to sandwiches and pastries. The most delicious pršut in Montenegro is cooked in the village of Negushi, near Cetinje, in the Lovcen national park. Montenegrins are great masters of grilling. In any meat restaurant, you will be offered a lot of dishes cooked on coals: vešalica, ražniči, ćevapi, pljeskavica. Fresh and baked vegetables, various national snacks are served as a side dish.
Meat roasted under sač is very delicate and literally melts in your mouth. It is cooked in cast iron frying pan on hot coals. Kačamak is a maize porridge with potatoes and cheese, served as a separate dish or a side dish to the meat. No soup in Montenegro is typical for us. Montenegrins cook čorba, a thick boiled soup with fish, beef, or chicken. Fish is stewed in Ohrid style in clay pots, special tenderness of the dish is given by cream. Fat carps from Lake Skadar are fried in a sauce made of prunes, quinces, and apples. The fish menu also includes sea bass, dorado, trout, mullet, mackerel, tuna, scorpionfish, and sea robin. In Montenegro you can always taste fresh mussels and oysters, octopuses, squids, shrimps, and crabs. The portions in the generous Balkan country are huge, and restaurants often offer compliments — snacks and sauces. One dish may well suffice for two people — pay attention to the grams on the menu.
The range of cheeses in markets and shops can make you dizzy: hard cheese for every taste, goat cheese, blue cheese, mould cheese, nut, spice, herb, soft, and brine-ripened cheese. Smoked cheeses from Negushi are especially appreciated. By the way, taste every product before buying it. In Montenegro, you should definitely try the kaimak, a fermented milk product reminiscent of sour cream. It is smeared on bread, used for stewing meat and fish, or just as an appetizer to every dish. Special attention should be paid to Montenegrin baked goods — lush, airy, and very diverse. In the bakeries, which are found at every step, you can always buy every kind of fresh bread, bureks — national meat, cheese, or spinach pies, strudels, and other sweets. The most popular desserts in Montenegro are crepes with fruit, berries, chocolate, and other sweet fillings.
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